| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Grains, Salads | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Cauliflower, chopped |
| 1/2 | c | Broccoli, chopped |
| 1/2 | c | Carrots, chopped or sliced |
| 1/2 | c | Snow peas, chopped or sliced |
| 1/2 | c | Onions, chopped or sliced |
| 2 | T | Soy sauce |
| 2 1/2 | c | Cooked Quick Brown Rice |
| 1 | t | Cider vinegar |
| 1 | ds | Ginger and lemon juice |
INSTRUCTIONS
Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender. Cool and add the remaining ingredients. Chill before serving. Makes 4 servings. Variations -- Add 1/2 cup of the following: Sliced water chestnuts, chopped mushrooms, bean sprouts, pineapple chunks. Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 283.5mg
Potassium: 170.5mg
Carbohydrates: 5.6g
Fiber: 1.2g
Sugar: 2.2g
Protein: 1.5g